Drinks with ‘Chartreuse, Cocktail glass, Gin, Lime Juice, Limes’

Is a prohibition era cocktail originally developed at the Detroit Athletic Club. While the drink eventually fell out of use, it has recently enjoyed renewed popularity after being rediscovered as a cult hit in the Seattle area by Murray Stenson, a bartender at the Zig Zag Café.

Ingredients:

• One part gin
• One part lime juice
• One part Chartreuse
• One part maraschino liqueur

Preparation:

• Shake with ice and strain into a cocktail glass

Is an alcoholic drink made with gin and bitters, as enjoyed in colonial Malaya. The name means “bitter gin” in Malay.

The recipe, according to the food and beverage service of the Raffles Hotel, is 1½ ounces of gin and ½ ounce of Angostura bitters. At least one book on drinks from the 1930s describes it as identical to a pink gin, which would imply considerably less bitters.

Referenced often by the writer W. Somerset Maugham. For example his short story, “P. & O.” (Copyright 1926), Maugham’s character Gallagher, an Irishman who had lived in the Federated Malay States for 25 years, orders the drink. Gin pahit appears in several other Maugham stories, including “Footprints in the Jungle” , “The Book-Bag”, both set in Malaya, and in the novels “The Narrow Corner” (opening line of Chapter xviii), and in “The Outstation” (Two Malay boys,…, came in, one bearing gin pahits,..).

Ingredients

• 1½ ounces of gin
• ½ ounce of Angostura bitters

Preparation:

• Fill a glass with Angostura bitters and gin.

A gin and tonic is a highball cocktail made with gin and tonic water poured over ice. It is usually garnished with a slice or wedge of lime or lemon. The amount of gin varies according to taste, typically from 25% to 50%.

Ingredients:

• Gin
• Tonic water

Preparation:

In a glass filled with ice cubes, add gin and tonic.

A Ramos gin fizz (also known as a Ramos fizz or New Orleans fizz) contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large glass, such as a Zombie glass (a non-tapered 12 to 14 ounce (396.89 grams) glass).
The orange flower water and egg white significantly affect the flavor and texture of a Ramos, compared to a regular Gin Fizz. As Cleveland bar chef Everest Curley points out “a big key to making egg cocktails is not to use ice at first; the sugar acts as an emulsifier, while it and the alcohol ‘cooks’ the egg white.”[3] Even so, many bartenders today use powdered egg white because of the possible health risks associated with consuming raw eggs.
Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar in Meyer’s Restaurant in New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city’s most famous cocktails. Before Prohibition, the bar employed dozens of “shaker boys” to create the drinks during periods of heavy business.
The Roosevelt Hotel in New Orleans also popularized the drink, as did governor Huey Long’s fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to show the staff there how to make the drink, so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.

A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. Bijou means “jewel” in French. This cocktail is called Bijou because it combines the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style Bijou is made pousse-café—the colored liquids are layered rather than mixed, to create the “jewel” appearance. More frequently, what would have been a bijou cocktails is served with the ingredients mixed together, which is called an amber dream for the resulting color.

Ingredients:

• 3 parts Gin
• 1 part Green Chartreuse
• 1 part Sweet Vermouth
• Dash orange bitters

Preparation:

Stir in mixing glass with ice and strain. Pour everything but the cherry in a mixing glass that is filled with ice. Stir gently for a few seconds. Strain into a cocktail glass and garnish with a cherry. Serve chilled.